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Recipes

Baked Honey-Mustard Chex Chicken Fingers

Baked Honey-Mustard Chex Chicken Fingers

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1 Heat oven to 375°F. Line 2 cookie sheets with cooking parchment paper

  • 6 cups Corn Chex™ cereal
  • 1/2 cup mayonnaise
  • 1/2 cup honey
  • 1/3 cup yellow mustard
  • 1 lb boneless skinless chicken breasts, cut into strips
  • 2 tablespoons honey
  • 2 tablespoons yellow mustard
4.6/5 (16 Votes)

Southwestern Chicken Casserole

Southwestern Chicken Casserole

By

Preheat oven to 350 degrees F

  • 12 ounces boneless, skinless chicken breast halves, cut into strips
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 2 teaspoons canola oil
  • 1 onion, halved and thinly sliced
  • 1 red or green bell pepper, chopped
  • 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
  • 1 1/2 cup salsa
  • 4 (6-inch) no-added-salt corn tortillas, torn
  • 3/4 cup reduced-fat, shredded Jack cheese
  • 1/2 cup cherry tomatoes, chopped
  • 1/2 avocado, pitted, peeled and chopped
  • cilantro leaves, for garnish
4.4/5 (11 Votes)

Mandarin Chicken

Mandarin Chicken

By

In a ziploc bag, add cornstarch, garlic, salt and pepper; mix together

  • Chicken:
  • 1 cup cornstarch
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 pepper
  • 2 pounds chicken wings, thawed
  • 2 eggs, beaten
  • Sauce:
  • 1/3 cup sugar
  • 1/4 cup water
  • 1/4 cup vinegar
  • 2 teaspoons soy sauce
  • 2 tablespoons ketchup
  • Garnish: chopped green onions
4.7/5 (7 Votes)

Potato Doughnuts

Potato Doughnuts

By

Dissolve yeast in very warm water, 110 to 115 degrees; set aside

  • 2 envs. active dry yeast
  • 1/2 c. warm water
  • 1 c. sugar
  • 3/4 c. shortening
  • 1-1/2 c. mashed potatoes
  • 3 eggs, beaten
  • 2 c. milk
  • 1 T. salt
  • 1 T. lemon extract
  • 6 to 8 c. all-purpose flour
  • oil for frying
  • Garnish: cinnamon-sugar, powdered sugar
4.3/5 (23 Votes)

Texas "TNT" Dip

Texas TNT Dip

By

In a soup pot over medium heat, cook ground beef about 8 minutes, or until browned; drain liquid

  • 1 1/2 pounds ground beef
  • 1 (10-3/4-ounce) can cream of mushroom soup
  • 1/4 cup (1/2 stick) butter
  • 2 pounds pasteurized processed cheese, cut into cubes (like Velveeta)
  • 1 cup salsa
  • 2 tablespoons chili powder
4.3/5 (15 Votes)

Mom's Lemon Custard Pie

Mom's Lemon Custard Pie

By

Preheat oven to 325°. In a large bowl, beat sugar and butter until well blended

  • 1 cup sugar
  • 1 tablespoon butter, softened
  • 2 eggs, separated
  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 1/4 cup lemon juice
  • 2 teaspoons grated lemon peel
  • 1 unbaked pie pastry (9 inches)
  • Whipped cream, lemon and mint, optional
4.3/5 (18 Votes)

Red Velvet Peppermint Brownies

Red Velvet Peppermint Brownies

By

Brownies: Preheat oven to 350

  • Brownies:
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons red food coloring
  • 2 teaspoons pure vanilla extract, divided
  • 1/8 teaspoon peppermint extract
  • 1/2 cup butter at room temperature
  • 1 1/2 cups granulated sugar
  • 2 large eggs at room temperature
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • Frosting:
  • 1/2 cup unsalted butter at room temperature
  • 2 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 4 ounces of white chocolate melted
  • 1-2 tablespoons heavy cream
  • 1-2 candy canes crushed
4.7/5 (13 Votes)

Almond Cereal Bars

Almond Cereal Bars

By

Coat an 8-inch square baking pan with cooking spray

  • 1/3 cup almond butter
  • 1/3 cup honey
  • 2 cups whole-grain cereal flakes
  • 2 cups oat and bran O’s cereal
  • 2 tablespoons chopped, unsweetened dried cherries
4.8/5 (5 Votes)

Pepper Jack Chicken Enchiladas with Tomatillo Sauce

Pepper Jack Chicken Enchiladas with Tomatillo Sauce

By

For the sauce, heat the oil in a large saucepan over medium-high heat

  • Filling:
  • 1 tablespoon olive oil
  • 1 medium yellow onion
  • 2 cloves garlic, smashed
  • 1 teaspoon kosher salt
  • 2 pounds tomatillos, husked
  • 4 jalapeño chiles, halved and seeded
  • 1 cup low-sodium chicken broth
  • 2 cups loosely packed fresh cilantro
  • 1 cup heavy cream
  • 4 bone-in chicken breast halves (about 3 pounds)
  • 1 tablespoon olive oil
  • 1 medium red onion, chopped
  • 3 medium zucchini (about 1 pound), quartered lengthwise and sliced
  • 3 cups fresh corn kernels (from 3 ears)
  • 1 cup (4 ounces) grated pepper Jack cheese
  • 1 cup (4 ounces) grated Monterey Jack cheese, plus more for sprinkling
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 16 (8-inch) flour tortillas
4.5/5 (16 Votes)

Green Tomato Piccalilli

Green Tomato Piccalilli

By

Mix first 6 ingredients in a stockpot

  • 8 c. green tomatoes, peeled, cored and chopped
  • 2 c. green pepper, chopped
  • 2 c. onion, chopped
  • 3 c. sugar
  • 2 c. white vinegar
  • 1/4 c. canning salt
  • 1-1/2 oz. jar pickling spice
  • 7 1-pt. canning jars and lids, sterilized
4/5 (3 Votes)